Paapletaa Aambat (Pomfret Curry)

Name: Paapletaa Aambat (Pomfret Curry)
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Large Pomfret (8-10 pomfret pieces); 1 1/2 cup Fresh grated coconut; 1 Small Onion; 2 Tsp Tamarind; 2 Tbs Coriander seeds; 3-4 Dry red chillies; 3 Black pepper corns; 1/2 Tsp Ginger julienes; 1 1/4 Tsp Turmeric powder; 1 Tsp Red chilli powder (if more spiciness is desired); 1 Tbs Oil; To Taste Salt

Pooja M. Pandit @pan_poo_

#meetthemeat
Paapletaa Aambat….. is what Pomfret curry is called in Konkani language by the NKGSB community of Karwar. Due to proximity to the sea, there is abundance of fresh seafood, as well as coconuts in Karwar and hence fish is a prominent part of their cuisine.

In the olden days, Pomfret was not available in that area. But later, the people of this community, who had settled in Mumbai by then had learnt to make pomfret curry in their own style!

In their traditional cooking, Solaa i.e. dried Vatambe are used in vegetarian as well as non vegetarian gravies, in the NKGSB cuisine to impart sourness to the dish. These solaa are available only in that region and are totally unknown to most of the people elsewhere. These solaa should not be confused with kokum, which too is called solaa by many! Due to the unavailability of vatambe elsewhere, I have substituted it with tamarind in this recipe, which too gives the same result!

In the olden days, Pomfret was not available in that area. But later, the people of this community, who had settled in Mumbai by then had learnt to make pomfret curry in their own style!

Pooja M. Pandit @pan_poo_

In the olden days, Pomfret was not available in that area. But later, the people of this community, who had settled in Mumbai by then had learnt to make pomfret curry in their own style!

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Ingredients

20 min

4 servings

1Large Pomfret (8-10 pomfret pieces)
1 1/2 cupFresh grated coconut
1Small Onion
2 TspTamarind
2 TbsCoriander seeds
3-4Dry red chillies
3Black pepper corns
1/2 TspGinger julienes
1 1/4 TspTurmeric powder
1 TspRed chilli powder (if more spiciness is desired)
1 TbsOil
To TasteSalt

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Steps

20 min

1

Clean and thoroughly wash the pomfret. Cut it into 1 cm thick pieces.
2

Apply 1/4 tsp of turmeric powder to the pieces and keep aside.
3

Apply a tiny amount of turmeric powder to the pieces and keep aside.
4

In a small kadhai, heat a few drops of oil and roast the coriander seeds and red chillies slightly and set aside to cool down.
5

In the meantime, chop the onion finely, reserving about 1/8 th piece aside for grinding.
6

Grind the roasted coriander seeds and dry red chillies together with the grated coconut, tamarind, peppercorns, reserved onion piece and red chilli powder into a fine paste using sufficient water.
7

In a saucepan add oil and heat it. Add the chopped onions and saute till they turn a little blackish.
8

Add the turmeric powder and mix. Next, add the ground masala, salt to taste and water as required to get a medium thick gravy.
9

Bring to a boil and add the ginger julienes. Now add the pomfret pieces and mix lightly. Reduce flame and simmer for about 6-7 minutes for the coconut to cook.
10

Switch off the flame and serve this traditional and delicious Paapletaa Aambat with hot steamed rice and some Sol Kadhi and Fried Pomfret by the side! Check out this delicious recipe: Meen Varuthathu (Kerala Style Fish Fry) https://cookpad.wasmer.app/in/recipes/7846698-meen-varuthathu-kerala-style-fish-fry?token=UQAzCoxsxvp11CTnKfxTXjpa

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Pooja M. Pandit @pan_poo_

on April 09, 2019 06:53

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!